HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconOregano Beef Loaded Fries
Oregano Beef Loaded Fries

Oregano Beef Loaded Fries

with Garlicky Cheese, Pickled Onion & Salsa

Read more

Kind of like nachos, but with a brand new personality, these loaded fries are the ultimate comfort food. Pile them high with saucy oregano-spiced beef, cucumber salsa and crumbly garlic-infused cheese, then get cosy and tuck in!

Tags:Kid Friendly

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 sachet

dried oregano


red onion

4 clove


1 block

Greek salad cheese/feta cheese




1 packet

beef mince

½ packet

tomato paste

1 sachet

beef-style stock powder





1 bunch


Not included in your delivery

Olive Oil

¼ cup

vinegar (white wine or red wine)

½ cup


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2711 kJ
Fat25.4 g
of which saturates14.3 g
Carbohydrate47.4 g
of which sugars14 g
Dietary Fibre0 g
Protein41.6 g
Cholesterol0 mg
Sodium1379 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries and place on an oven tray lined with baking paper. Sprinkle over 1/2 the dried oregano, season with salt and pepper and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes. TIP: Cut the potato to size so it cooks in time.


While the fries are baking, thinly slice 1/2 the red onion and finely chop the remaining onion (this will be used in step 4!). In a small bowl, add the vinegar and a generous pinch of salt and sugar. Scrunch the sliced onion in your hands, then add to the pickling liquid with just enough water to cover the onion. Stir to coat and set aside until serving.


Finely chop the garlic. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook 1/2 the garlic until fragrant, 1 minute. Transfer the garlic oil to a second small bowl, then crumble in the cheese and stir with a fork to combine. Season to taste and set aside.


When the fries have 10 minutes cook time remaining, grate the carrot. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the remaining onion until slightly softened, 2-3 minutes. Add the carrot and beef mince and cook, breaking it up with a spoon until just browned, 4-5 minutes. Add the tomato paste (see ingredients), remaining dried oregano and remaining garlic and cook until fragrant, 1 minute. Add the water and beef-style stock powder and cook until slightly reduced, 1-2 minutes. Season with salt and pepper.


While the beef is cooking, roughly chop the tomato, cucumber and parsley leaves. In a medium bowl, combine the tomato, cucumber, parsley and a drizzle of olive oil. Season with salt and pepper and toss to coat.


Drain the pickled onion. Divide the fries between plates, then top with the oregano beef, the salsa and garlicky cheese. Garnish with the pickled onion.